Leftover Chicken or Turkey Mashed Potato Casserole

If you just dined on a delicious roast chicken or turkey and want to make sure you utilize the leftover meat, this is an easy way to do just that and have an all new meal.  Plus, you can make this ahead and refrigerate it to bake the next day.  This is one of those anything goes recipes, so feel free to be creative and use up those leftovers.  

Ingredients:

• 2-3 cups leftover chicken or turkey (removed from carcass and shredded)
  
• 3 cups or more leftover mashed potatoes (if you don't have any, peel and boil 6 russet potatoes, drain and mash with 1/2 & 1/2 or milk, butter, and salt to taste)
  
• leftover vegetables, I used chopped leftover roasted asparagus (you could use frozen vegetables too)
  
• 1 onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 Tbsp. butter
• 2 cups shredded cheese, I used sharp cheddar
• 1 tsp. salt
• fresh ground pepper to taste

1.  Saute onion, celery, and garlic in butter until tender, about 5 minutes.  

2.  Combine all ingredients in a large bowl.  If you need to, add a little milk or 1/2 & 1/2 to help it mix.  

3.  Scoop into a greased 9 X 13 baking pan.

4.  Cover and refrigerate to bake later or bake uncovered at 375 degrees for 45 minutes or until heated through.  

Delish!